I am trying to find a way to make a cross between waffle cone and fairy gingerbread. You might call it gingerbread flavored Krumkake or Pizelle. And if possible do it without a special waffle cone or krumkake iron.
The basic idea is to have a cookie that comes out of the oven soft and can be rolled into a cone and allowed to cool and hold it's shape.
Best Answer
With the stipulation that you will need a cone form to roll the cookies on, I think the ideal cookie base for your application is the tuile. You would have to adjust the flavorings, probably. You can find many recipes by googling, such as this one from King Arthur Flour.
Here is an example of ginger-molasses tuiles recipe.
Tuiles are malleable when they are hot, and can be draped over a form, or rolled around a mold or form. When they are cool, they are very crunchy and thin and hold their shape well.
See also: How do you make Paillets Feuilletine?
This is an application very similar to the tuile, although much more caramlized. That may or may not fit with your vision for the cookie you want.